Maman Blanc’s slow-cooked lamb

Maman Blanc’s slow-cooked lamb
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 3 hours to cook

Raymond Blanc’s divine slow-cooked lamb recipe is a quintessential taste of France.

Nutrition: per serving

Calories
316kcals
Fat
16.8g (6.3g saturated)
Protein
38g
Carbohydrates
4.9g (3.1g sugar)
Salt
1.8g
Calories
316kcals
Fat
16.8g (6.3g saturated)
Protein
38g
Carbohydrates
4.9g (3.1g sugar)
Salt
1.8g

Ingredients

  • 2 tbsp olive oil
  • 1.5-1.7kg shoulder of lamb, boned and cut into large chunks
  • 1 garlic bulb, finely chopped
  • 3 fresh thyme sprigs, leaves picked
  • 2 tsp each sea salt and freshly ground black pepper
  • 800ml lamb stock, hot
  • 10 shallots
  • 2-3 celery sticks, cut into 6cm pieces
  • 2 large carrots, cut into batons

Method

  1. Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
  2. Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
  3. Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
  4. Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.

delicious. tips

  1. Select a full-bodied French red – a red Bordeaux hits the mark best of all.

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